Adverse Effects of Thermal Food Processing on the Structural, Nutritional, and Biological Properties of Proteins.

IF 10.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Annual review of food science and technology Pub Date : 2021-03-25 DOI:10.1146/annurev-food-062320-012215

Yan Zhang, Lu Dong, Jinhui Zhang, Jiaqi Shi, Yaya Wang, Shuo Wang

{"title":"Adverse Effects of Thermal Food Processing on the Structural, Nutritional, and Biological Properties of Proteins.","authors":"Yan Zhang, Lu Dong, Jinhui Zhang, Jiaqi Shi, Yaya Wang, Shuo Wang","doi":"10.1146/annurev-food-062320-012215","DOIUrl":null,"url":null,"abstract":"<p><p>Thermal processing is one of the most important processing methods in the food industry. However, many studies have revealed that thermal processing can have detrimental effects on the nutritional and functional properties of foods because of the complex interactions among food components. Proteins are essential nutrients for humans, and changes in the structure and nutritional properties of proteins can substantially impact the biological effects of foods. This review focuses on the interactions among proteins, sugars, and lipids during thermal food processing and the effects of these interactions on the structure, nutritional value, and biological effects of proteins. In particular, the negative effects of modified proteins on human health and strategies for mitigating these detrimental effects from two perspectives, namely, reducing the formation of modified proteins during thermal processing and dietary intervention in vivo, are discussed.</p>","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":"12 ","pages":"259-286"},"PeriodicalIF":10.6000,"publicationDate":"2021-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"14","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Annual review of food science and technology","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1146/annurev-food-062320-012215","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 14

Abstract

Thermal processing is one of the most important processing methods in the food industry. However, many studies have revealed that thermal processing can have detrimental effects on the nutritional and functional properties of foods because of the complex interactions among food components. Proteins are essential nutrients for humans, and changes in the structure and nutritional properties of proteins can substantially impact the biological effects of foods. This review focuses on the interactions among proteins, sugars, and lipids during thermal food processing and the effects of these interactions on the structure, nutritional value, and biological effects of proteins. In particular, the negative effects of modified proteins on human health and strategies for mitigating these detrimental effects from two perspectives, namely, reducing the formation of modified proteins during thermal processing and dietary intervention in vivo, are discussed.

查看原文本刊更多论文

食品热加工对蛋白质结构、营养和生物学特性的不利影响。

热加工是食品工业中最重要的加工方法之一。然而，许多研究表明，由于食品成分之间复杂的相互作用，热加工会对食品的营养和功能特性产生不利影响。蛋白质是人体必需的营养物质，蛋白质结构和营养特性的变化会对食物的生物效应产生重大影响。本文就食品热加工过程中蛋白质、糖和脂质的相互作用及其对蛋白质结构、营养价值和生物学效应的影响作一综述。特别是，改性蛋白对人类健康的负面影响和减轻这些有害影响的策略，从两个角度，即减少改性蛋白在热加工过程中的形成和体内饮食干预，进行了讨论。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Annual review of food science and technology FOOD SCIENCE & TECHNOLOGY-

CiteScore

22.40

自引率

0.80%

发文量

审稿时长

>12 weeks

期刊介绍： Since 2010, the Annual Review of Food Science and Technology has been a key source for current developments in the multidisciplinary field. The covered topics span food microbiology, food-borne pathogens, and fermentation; food engineering, chemistry, biochemistry, rheology, and sensory properties; novel ingredients and nutrigenomics; emerging technologies in food processing and preservation; and applications of biotechnology and nanomaterials in food systems.